Shrimp Creole
By Tricia33
Rate this recipe
4.4/5
(28 Votes)
Ingredients
- 4 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
- 3 cups cooked rice
- 1 can (14.5 oz.) garlic and onion diced tomatoes
- 1 medium green bell pepper, chopped
- 1/2 cup sliced celery
- 1/2 cup chopped onion
- 1 tablespoon Creole seasoning
- 2 to 3 teaspoons packed brown sugar
- 1/2 teaspoon dried oregano
- 1 pound medium raw shrimp, peeled and deveined
- Cook
Details
Adapted from facebook.com
Preparation
Step 1
PREHEAT oven to 450°F or grill to medium-high. Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.
CENTER one-fourth of mixture on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 14 to 16 minutes on a cookie sheet in oven
OR GRILL 8 to 10 minutes in covered grill.
You'll also love
- Easy Avocado Spread 4.4/5 (28 Votes)
- Mini Strawberry Strudel 4.2/5 (44 Votes)
- Pressure Cooker Scalloped Potatoes 4/5 (69 Votes)
- Ina Garten's Baked Shrimp Scampi 3.8/5 (177 Votes)
Review this recipe